How to Dry Plantain

By A.J. Andrews

Dehydrating lets you satisfy your plantain fix on the go. Dried plantain chips last one to two months, like dried bananas. In addition to out-of-hand eating, you can grind dried plantains into flour and use it to replace up to one-fourth of the regular flour in baked goods.

Slice the tips off the ends of the plantain. Next, slice through the plantain skin lengthwise along the seams using a sharp paring knife.

Pry up a section of peel using the paring knife. Pull away the sections one by one. Slice away any sections of skin sticking to the flesh.

Slice the plantains crosswise into 1/8-inch-thick disks (about the width of a nickel). Alternatively, slice the plantains lengthwise into 1/8-inch-thick strips.

Dehydrating puts food right on the border of the food’s temperature “danger zone,” where bacteria thrive. A dip in citric acid prior to dehydrating the plantains kills any microbes present on the fruit and prevents oxidation.

Soak the plantain slices in a mixture of 1 quart of water mixed with 1 teaspoon of citric acid for 10 minutes.

Heat the oven to Warm. Prop the oven door open about 4 inches, using a towel as a wedge if necessary. If you have a convection oven, turn on the fan.

Transfer the plantain slices to a sheet pan lined with parchment paper using a slotted spoon, allowing them to drain first. Space the slices as close as possible without touching.

Set the plantains on the middle rack. Dry the plantains until they have a leathery texture, between 6 and 10 hours. Start checking the plantains after 6 hours.

Food dehydrators produce consistent results, and are a sound investment if you intend to dry food regularly. To dry plantains in a dehydrator, arrange the slices on the trays as close as possible without touching. Dry the plantains for 6 to 10 hours (start checking after 6 hours) at 140 degrees Fahrenheit. If your dehydrator doesn’t have temperature settings, set it to Medium.

Savory or sweet, you can go either way with plantains. A light sprinkle of brown sugar or salt and a well-chosen spice lets you put your own spin on these chips. Add the spices right before you place the place the plantains in the oven or dehydrator.

Spices that pair well with brown sugar include allspice, cinnamon and cloves.

Try ground ginger, cayenne pepper and salt for a take on the kelewele, a classic fried plantain dish.